Cocktails by Pedro Chicote (1928, p.132) — Cherry garnish
| 0.33 part | cognac — Coñac | base |
| 0.33 part | gin | base |
| 0.5 lemon | lemon juice — Jugo de medio limón | base |
| 0.33 part | apricot brandy | modifier |
- Shake very well and serve in a cocktail glass, adding a cherry.
Garnish: Cherry
Ice: Chopped ice
This matters because it preserves a hybrid gin-cognac-apricot sour branch under a Cuban label in the Spanish interwar field.